Recipe for carne guisada: Carne Guisada Recipe (Mexican Style)

Carne Guisada Recipe (Mexican Style)

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This easy carne guisada recipe is for Tex Mex style or Mexican beef stew. Chunks of beef simmered in fragrant brown gravy until tender. It’s so simple to prepare and you probably already have the ingredients on hand!

Recipe for Carne Guisada

Carne means “meat” in Spanish. Carne de res is how you say “beef” and it often gets shortened to just “carne.” Authentic carne asada is grilled and carne guisada is stewed.

Carne guisada is a comforting, filling, flavorful dinner that is traditionally served with homemade flour tortillas, rice and beans.

My cousins in Texas like to serve it over mashed potatoes which is really yummy, too. 

You can also roll it up taco style and top with cheddar cheese – yum!

I highly recommend serving with the homemade flour tortillas if you can. They melt in your mouth and complement the meat perfectly.

You don’t even need utensils to eat when you can scoop it up with a tortilla!

The beef cooks low and slow so that all the ingredients melt down into a stew.

To make it an even heartier meal, you can add potatoes and carrots while it’s simmering.

I love to cook it all in my cast iron skillet for even more flavor.

How to make Carne Guisada

What type of meat is carne guisada? You’ll want to use stew meat which can be any kind of beef chuck or beef round.

I typically pick up the packet of meat that says “stew meat” and is already conveniently diced up.

If using a chunk of meat such as top round, you’ll need to cut the beef into 1-inch cubes.

Dice up an onion. Optionally, you can also dice up a green bell pepper.

We typically don’t make it with the green pepper, but it’s a common ingredient in carne guisada.

Some people will even substitute a spicy pepper such as jalapeño or poblano.

You’ll also need tomato or tomato sauce. We usually use Spanish style tomato sauce since we always have it on hand, especially when tomatoes are not in season.

The beauty of this recipe is that is can be made on any night with whatever you have on hand.

Besides the beef and vegetables, the sauce is seasoned with ground cumin. Of course, if you can freshly grind your own it tastes the best.

All-purpose flour is used to thicken it up into a nice gravy.

This carne guisada recipe cooks low and slow for at least 1 ½ hours.

The meat should be fall-apart tender and the gravy thick and rich.

It’s not a quick meal, but it produces the best flavor!

If you want a delicious dinner in about 20 minutes, try my Mexican Pork Stew (Puerco en Salsa Roja) recipe instead.

That guiso has only two ingredients yet tastes like it was simmering for hours!

Ingredients

  • 3 lbs stew meat
  • 1 tablespoon oil (lard, bacon grease, etc)
  • 1 medium onion, diced
  • 1 small green bell pepper, diced (optional)
  • 3 tablespoons tomato sauce or 1 large tomato, diced
  • 1 teaspoon garlic powder or 3 cloves of garlic, minced
  • 2 teaspoon ground cumin
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup water or chicken stock
  • Flour tortillas, rice or mashed potatoes, for serving

Instructions

  1. In a large pan, brown the stew meat in oil of choice with onions and green pepper (if using) over high heat.
  2. Add the tomato sauce (or tomato), garlic powder (or fresh garlic), cumin, salt and pepper and stir well.
  3. Sprinkle the flour over the meat and mix well. Add the water (or stock) and mix well so there are no lumps.
  4. Bring to a boil, cover pan and reduce heat to low. Cook for 1 ½ hours, or until meat is tender.
  5. Taste and adjust seasonings if necessary.
  6. Serve with rice, tortillas or mashed potatoes.

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  • Cast Iron Skillet

Nutrition Information:

Yield: 6

Serving Size: 8oz

Amount Per Serving:
Calories: 606Total Fat: 21gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 226mgSodium: 982mgCarbohydrates: 27gFiber: 2gSugar: 4gProtein: 78g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

You might also like this great Southwestern side dish packed with veggies and cheese! Calabacitas con Queso:

Carne Guisada — Jo Cooks

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2 hours 15 minutes

5 from 16 votes

13 Comments

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by: Joanna Cismaru

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This Carne Guisada is a delicious Latin Beef Stew made with chunks of beef slowly cooked in the most delicious gravy. Serve it with rice, refried beans and warmed up tortillas for the ultimate dinner.

Easy Carne Guisada Recipe

I always say that in another life I was probably Italian or Mexican because those are my favorite cuisines of all time. This time of year as we approach Cinco de Mayo is also a favorite time of the year for me because it gives me an excuse to start making all kinds of Mexican or Latin dishes. Not that I need an excuse.

But let’s talk about this Carne Guisada because it’s hands down my favorite beef stew ever. Carne Guisada literally means stewed meat. You’ll want to use a stewing meat in this recipe, because we’re slowly cooking it, so it has time to become fork tender and delicious. The beef is slowly cooked in this flavorful gravy that’s loaded with lots of great spices and is thick and rich.

Carne Guisada Highlights

  • Simple To Make. While this recipe takes a bit longer to make because we’re slow cooking the meat, it’s quite simple to put together. Sear the meat, make the gravy, then all you have to do is slowly let it simmer.
  • Rich And Flavorful. If you take the time to make this carne guisada, the end result will be so worth it. Succulent, fork tender beef with the most tasty gravy loaded with latin spices.

Ingredients You’ll Need

  • Beef – Since, we’re slowly cooking the beef, any stew meat will be perfect for this recipe such as chuck roast, or beef round.
  • Broth – The best would be a beef broth, preferably low sodium, but you can use a vegetable stock as well.
  • Veggies – You’ll need onion, bell peppers and some fresh garlic here to add lots of great flavor to our gravy.
  • Tomatoes – I prefer using Roma tomatoes cut into pieces, but any regular tomatoes will work. You can also use diced tomatoes.
  • Tomato Paste – The tomato paste will intensify the umami tomato flavor already in the dish.
  • Spices – You’ll need some chili powder, cumin, salt, pepper and a beef bouillon. Feel free to adjust the quantities to your preference. My chili powder was a mild one, so if you’re using a hot chili powder, you can use less.
  • Flour – We’ll need some all-purpose flour to thicken our gravy.
  • Oil – We need some olive oil or even vegetable oil to sear the beef in.
  1. Sear the beef. Add 2 tablespoons of the olive oil to a large skillet and heat over medium-high heat. Add the stew meat and cook until browned on all sides, about 5 to 7 minutes. Transfer the beef to a plate and set aside. You might have to do this in batches, you don’t want to overcrowd the meat in the pan. If doing in batches, only add 1 tablespoon of oil at a time.
  2. Cook the veggies. Drizzle the remaining olive oil to the skillet. Add the onion, bell pepper and cook for about 3 minutes until the onion becomes translucent. Add the garlic and cook for another minute until aromatic. Stir in the tomatoes and cook for another minute.
  3. Add the spices. Season with salt, pepper, cumin and chili powder. Stir well. Add the tomato paste and crumble up the beef bouillon, stir, scraping up the browned bits from the bottom of the pan.
  4. Start the gravy. Sprinkle the flour over the veggies and stir well while cooking for another 1 to 2 minutes to remove the raw flour taste. Add a cup of the beef broth and stir everything together. The mixture should start to thicken from the flour.
  5. Add the beef and cook. Add the beef back to the skillet then another 2 cups of beef broth, stir until combined. Cover and cook for 1 and a half hours or more until the meat falls apart, over low heat, stirring occasionally. Add more beef broth if gravy is too thick.
  6. Garnish and serve. Taste for seasoning and adjust with salt and pepper as needed. Garnish with cilantro and serve alongside with rice and tortillas.

Can I Make This Stew Gluten Free

You can definitely replace the flour with corn starch, just make a slurry with a couple tablespoons of corn starch and a couple tablespoons of water then add as needed to achieve desired gravy thickness. Also make sure that other ingredients used are gluten-free.

Instant Pot Carne Guisada

The great news is that you can make this beef stew quicker in your pressure cooker. Simply sear the meat as instructed then add all the ingredients, minus the flour and stir. Cook on high pressure for 35 minutes then make a corn starch slurry with a couple tablespoons of corn starch and a couple tablespoons of water. Stir a bit at a time into the stew as needed to achieve desired gravy thickness.

What’s The Best Beef To Use For Stew

Make sure you use the right cut of meat for your stew! Opt for a less expensive, tougher cut. Because of the slow cooking, tougher beef cuts like chuck or round break down and become really tender and that’s exactly what we want in a stew, fall apart tender beef! These are the best beef options for your stew:

  • Chuck Roast (my preference)
  • Top Round
  • Rump Roast
  • Chuck Shoulder
  • Eye Round Roast

How To Serve Carne Guisada

Expert Tips

  1. Searing the beef before actually slow cooking it is very important to caramelize the natural sugars in the meat and brown the meat. It forms a rich and delicious crust on the surface which amplifies the flavor of the entire dish.
  2. This stew is low carb and delicious as is, but sometimes potatoes are added to it for a heartier stew.
  3. Use beer instead of beef broth to add more richness to the stew.
  4. The simmering time can vary, depending on what cut of beef you use and the size of your beef cubes. The longer you cook it, the more tender the beef will be.
  5. This stew is not meant to be hot or spicy but feel free to use a hot chili powder, add in some crushed red peppers or even some cayenne pepper.

Leftovers

Store leftover carne guisada in an airtight container for 3 to 5 days. You can also freeze it for up to 6 months. Simply reheat it in the microwave or in a skillet by adding a splash of beef broth to it.

More Latin Recipes To Try

  • Birria Tacos
  • Carne Asada
  • Pollo Asado (Chicken Asado)
  • Arroz Con Pollo
  • Tacos Al Pastor
  • Pork Carnitas
  • Barbacoa
  • Chimichangas
  • Sopapillas

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Carne Guisada

5 from 16 votes

Prep: 15 mins

Cook: 2 hrs

Total: 2 hrs 15 mins

Author: Joanna Cismaru

Serves: 6

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This Carne Guisada is a delicious Latin Beef Stew made with chunks of beef slowly cooked in the most delicious gravy. Serve it with rice, refried beans and warmed up tortillas for the ultimate dinner.

  • 12″ AllClad Stainless Skillet

  • ▢ ¼ cup olive oil or vegetable oil
  • ▢ 3 pounds stew meat cut into small bite size pieces, 1-inch cubes
  • ▢ 1 large onion or 2 small ones, chopped
  • ▢ 1 medium green bell pepper chopped
  • ▢ 4 cloves garlic minced
  • ▢ 3 large roma tomatoes diced
  • ▢ 1 teaspoon salt
  • ▢ ½ teaspoon black pepper
  • ▢ 2 teaspoons cumin ground
  • ▢ 1½ teaspoons chili powder
  • ▢ 1 tablespoon tomato paste
  • ▢ 1 cube beef bouillon
  • ▢ 3 tablespoons all-purpose flour or more for thicker gravy
  • ▢ 3-4 cups beef broth low sodium
  • ▢ 2 tablespoons fresh cilantro chopped, for garnish

US Customary – Metric

  • Sear the beef. Add 2 tablespoons of the olive oil to a large skillet and heat over medium-high heat. Add the stew meat and cook until browned on all sides, about 5 to 7 minutes. Transfer the beef to a plate and set aside. You might have to do this in batches, you don’t want to overcrowd the meat in the pan. If doing in batches, only add 1 tablespoon of oil at a time.

  • Cook the veggies. Drizzle the remaining olive oil to the skillet. Add the onion, bell pepper and cook for about 3 minutes until the onion becomes translucent. Add the garlic and cook for another minute until aromatic. Stir in the tomatoes and cook for another minute.

  • Add the spices. Season with salt, pepper, cumin and chili powder. Stir well. Add the tomato paste and crumble up the beef bouillon, stir, scraping up the browned bits from the bottom of the pan.

  • Start the gravy. Sprinkle the flour over the veggies and stir well while cooking for another 1 to 2 minutes to remove the raw flour taste. Add a cup of the beef broth and stir everything together. The mixture should start to thicken from the flour.

  • Add the beef and cook. Add the beef back to the skillet then another 2 cups of beef broth, stir until combined. Cover and cook for 1 and a half hours or more until the meat falls apart, over low heat, stirring occasionally. Add more beef broth if gravy is too thick.

  • Garnish and serve. Taste for seasoning and adjust with salt and pepper as needed. Garnish with cilantro and serve alongside with rice and tortillas.

  1. Searing the beef before actually slow cooking it is very important to caramelize the natural sugars in the meat and brown the meat. It forms a rich and delicious crust on the surface which amplifies the flavor of the entire dish.
  2. This stew is low carb and delicious as is, but sometimes potatoes are added to it for a heartier stew.
  3. Use beer instead of beef broth to add more richness to the stew.
  4. The simmering time can vary, depending on what cut of beef you use and the size of your beef cubes. The longer you cook it, the more tender the beef will be. 
  5. This stew is not meant to be hot or spicy but feel free to use a hot chili powder, add in some crushed red peppers or even some cayenne pepper.
  6. Store leftover carne guisada in an airtight container for 3 to 5 days. You can also freeze it for up to 6 months. Simply reheat it in the microwave or in a skillet by adding a splash of beef broth to it.

Serving: 1servingCalories: 447kcal (22%)Carbohydrates: 9g (3%)Protein: 54g (108%)Fat: 21g (32%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 141mg (47%)Sodium: 771mg (34%)Potassium: 1222mg (35%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 540IU (11%)Vitamin C: 23mg (28%)Calcium: 68mg (7%)Iron: 6mg (33%)

Course:Dinner, Main Course

Cuisine:Mexican

Keyword:carne guisada, latin beef stew

Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I’m excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love — from my kitchen to yours.

Cooking Carne Asada from beef (Carne Asada) — a recipe from Mexican cuisine

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Home / Blog / Beef Carne Asada (Carne Asada)

Ingredients

  • Flank Prime Beef Steak — 1 pc.
  • 2 limes (juice)
  • 2 oranges (juice)
  • 4 garlic cloves (chopped)
  • 1 medium bunch fresh parsley (chopped)
  • 1 jalapeno or chili pepper (chopped)
  • ¼ cup olive oil
  • 2 tbsp vinegar (preferably white or wine)
  • ¼ tsp freshly ground black pepper
  • ½ tsp salt

Machete Steak

(Outside Skirt, 121C)

Flank Steak

(Flank Steak, 193)

Cooking time:

2 hours 20 minutes

Carne Asada, a popular Mexican budo, literally translates as «grilled beef». Most often, Karne Asada is made from flank or diaphragm (flank/skirt steak). A steak is taken, marinated with some delicious seasonings in olive oil, and then fried on an open grill and cut into thin strips. In Mexico, it is eaten just like that, with rice or beans, but is more often added to tacos and burritos.

Preparation for cooking:

  1. Remove the steak from the vacuum pack and pat dry with a paper towel. Leave the steak for about half an hour to breathe air and get oxygenated.
  2. Combine orange juice, lime juice, crushed garlic, chopped pepper (if you don’t like it spicy, just remove the seeds), parsley, olive oil, vinegar, black pepper and salt.
  3. Pour the mixture into a vacuum plastic bag and place the steak in it. Close tightly and make sure the marinade completely covers the steak. If there are no such bags at hand, a large container or pan that can be covered with foil on top is quite suitable.
  4. Leave in the refrigerator for at least a couple of hours, and best of all, overnight to marinate the steak properly.

Preparation:

  1. Preheat the grill.
  2. Remove the steak from the marinade and brush off the remaining herbs and spices, otherwise they will burn when frying. Grill for 7 to 10 minutes, turning every 2 minutes.
  3. Then remove from the heat and let the meat lie on a wooden board or plate for about 10 minutes.
  4. Cut the flank steak into 1 cm thick pieces (better at a slight angle and against the grain).
  5. And now — while the steak is still warm — serve it to the table.

Bon appetit!

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Tags:

Grilled DishesMexican DishesOrange DishesGarlic DishesLime RecipesKorean CuisineAsian DishesSpicy DishesPaprika RecipesCoriander DishesAnise DishesCinnamon RecipesEggplant DishesNutmeg Dishes

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Mexican Carne Asada Recipe — Mexican Cuisine: Main Courses. «Food»

Mexican Carne Asada Recipe — Mexican Cuisine: Main Dishes. «Food»

EXTROUS OF Food Golden thousand

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Author:

Svetlana Vesnavna

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4 Preparation: 9000

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Author: Svetlana Veshneva94 recipes

Energy value per serving

Calories

Proteins

Fat

Carbohydrates

314

27

14,0003

15

kcal

grams

grams

* Calorian content for raw products

Ingenters of the PW

Fresh cilantro (coriander)

½ bunch

Garlic

20 g

Onion

¼ head

Shallots

20 ground red pepper0003

¼ g

Ground Black pepper

1 tablespoon

Halapeno pepper

2 pieces

Beer

9000 juice

2 tablespoons

Lemon zest

2 tablespoons

Kiwi

½ piece

Mirin

¼ cup

Salt0003

ACKLE

Sugar

pinch

Beef steak

450 g

Preparation Instructions

2 hours 30 minutes + 1 hour

Print

1VS for Marinade.

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